Another excellent video--generally I'm uninterested in teppanyaki, yakiniku, wagyu centered posts, but I watched this. The awabi looked out of this world. I think I've only had awabi as a very crunchy raw ostukuri or really, really soft, but I wonder what the texture would be if you pan-roasted a live awabi?? The use of the liver etc to make a sauce is worthy. Regarding the foie gras and daikon course, I think I saw blood vessels in the foie gras; in the French cuisine they tell you to take them out but French foie gras and Japanese don't have to be the same. What served at the end is not a real sukiyaki, but I would say, why do people want so much beef in their dinner? The photography for this series is worthy of Gulliver--I'm always confused by the scale, the portions at first look huge, but when you compare them to the ohashi, you realize they are not large at all
